Mix the ingredients together for a couple of minutes. Adjust consistency by adding small quantities of water to make more pliable dough or flour to make a stiffer dough.

Empty the dough onto a well floured surface. Kneed the dough by holding the base and pulling the dough away and back on itself.
Kneed for around 6 to 8 minutes.

Move dough to a clean bowl and cover with a damp cloth to prevent the dough from drying.

Leave in a warm place for two hours or until the dough is double in size.
Or leave in the fridge overnight.

Once doubled in size, knock back the dough.

Preheat over to 220C

Leave to rise for another 30 minutes.

Empty the dough onto a clean well floured surface and divide into three equal parts.

Take one part, sprinkle with flour

Either use a rolling pin or stretch the dough using your fingers moving in the dough clockwise. Gently press down with your left hand and gently stretch with the fingers of your right hand. Keep rolling or stretching until the base is just a few millimetres in depth.

Tomato pizza sauce

Empty the contents of a 200g tin of plum tomatoes and blitz with a hand blender.

Add tomato puree to get to the required consistency

Add salt and pepper to taste

Assemble the pizza

Add the tomato pizza sauce to the middle of the pizza base and using a large rounded spoon move the sauce to the edges in a circular motion.

Sprinkle with 1/2 tsp dried Italian herbs

Add chunks of mozzarella keeping them well spaced

Top with your choice of finely chopped vegetables. I have used a red pepper and an onion

Sprinkle with finely grated vegetarian 'parmesan' cheese.

Using a heat resistant flat service like a chopping board, move the pizza into the preheated oven.

Check the pizza after 8 minutes and rotate if necessary for an even cooking.